That post is pretty nice, but (like so much tea knowledge) I don't fully trust it. He says that raw puerh is steamed and then oxidized over years. My dim understanding is that steaming stops oxidation. I thought (again perhaps erroneously) that raw puerh went through a process of actual fermentation -- the action of microbes -- over those years. I suppose it could be that it is subject to both slow oxidation and fermentation at the same time.
The section on green, yellow, and white tea seems really good, and it gives me hope that some day I might actually understand how these teas differ. No kill green heat is ever applied to white tea so it can oxidize? I'm still shaky on the roll of bruising leaves in the oxidation process. Must leaves be purposely bruised to oxidize?
Mary, thanks for digging up this monumental post. If nothing else, it is forcing me to face up to my ignorance.